Smashed Avocado with Poached Egg

Recipe by Jac Course: Breakfast, Lunch, Recipes, Vegetarian

Servings

servings

Calories

351

kcal

Total time

minutes

This is a fantastic late breakfast or brunch. Because we use the Rye Seeded Bread (toasted straight from the freezer) and a microwave poached egg this is a really quick, healthy and filling meal.
From Simply Nutritious: 5:2 One Week Plan

Ingredients

1 tsp white wine vinegar
125 ml (half a cup) water, boiling, straight from the kettle
1 large egg, room temperature (vegan: no alternative)
half an avocado, peeled and sliced
1 slice of Seeded Rye Bread, toasted

Directions

Take a small bowl or cup and add the vinegar. Add the boiling water and stir so that the water swirls. Break the egg on the side of the cup and lower into the water. Microwave for 30 seconds. Leave in the water for 2 minutes then remove with a slotted spoon.
Toast the bread on a med-high setting.
Scoop out the half avocado onto a tea plate and lightly mush with the back of a fork. Season with salt and pepper.
Place the avocado on top of the toast and spread out.
Scoop the egg out of the water with a teaspoon and place on top of the avocado toast. Add a little more salt and pepper if required.

Nutritional Information

Calories 351 | Fat 24.5g | Net carbs 21.1g | Protein 18.0g

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This is a fantastic late breakfast or brunch. Because we use the Rye Seeded Bread (toasted straight from the freezer) and a microwave poached egg this is a really quick, healthy and filling meal.